Mocha Layered Cake

Grease a 26cm x 32cm Swiss roll pan. Line base and sides with baking paper, extending paper 5cm above pan edges. Lightly spray with oil.


Place 125g of the chocolate
in a large heatproof bowl sitting over a saucepan of simmering water. Stir until smooth. Remove. Stir in water. Cool to room temperature, stirring occasionally.

Beat yolks and sugar in a small bowl of an electric mixer for 5 minutes, or until thick. Stir into chocolate mixture. Sift flour and 1⁄4 cup of the cocoa over top. Fold until combined.

Beat egg whites in same clean bowl of an electric mixer until soft peaks form. Fold into chocolate mixture in two batches. Pour into pan. Spread evenly.


Cook in a moderate oven (180C) for 12 minutes, or until cake springs back when touched.

Meanwhile, place a clean tea towel, topped with baking paper, on a bench. Dust with remaining sifted cocoa. Immediately turn out cake onto paper. Remove lining paper. Stand until cold.


To make coffee cream, set aside 2 tblsps of the cream. Dissolve coffee in 1 tsp hot water in clean bowl of electric mixer. Add remaining cream and sugar. Beat until soft peaks form.


Trim edges of short sides of cake. Cut crossways into three even pieces. Place one piece on a plate. Spread with 1⁄2 cup coffee cream. Repeat layering with remaining cake and coffee cream, nishing with coffee cream. Refrigerate.

Combine liqueur, reserved cream and remaining 75g chocolate in a heatproof bowl sitting over a saucepan of simmering water. Stir until sauce is smooth. Cool to room temperature.

To serve, drizzle chocolate sauce over cake. Decorate with eggs.